Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

Author:

Costa Mayra Garcia Maia,Fonteles Thatyane Vidal,de Jesus Ana Laura Tibério,Rodrigues Sueli

Funder

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Anvisa. National Agency of Sanitary Vigilance through Governmental. Informe Técnico n°33, de 25 de outubro de 2007. Hidróxido de sódio – INS 524, Brasília. 2007.

2. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation;Bhat;Food Chemistry,2011

3. Effects of sonication and carbonation on guava juice quality;Cheng;Food Chemistry,2007

4. High-Intensity ultrasound processing of pineapple juice;Costa;Food and Bioprocess Technology,2011

5. A medium for the cultivation of Lactobacilli;de Man;Journal of Applied Bacteriology,1960

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